My best chocolate chip cookies from Baking - From My Home to Yours (page 68) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rachaelsb on March 29, 2020

    Yet another "go to" chocolate chip" cookie recipe! These are light, chewy, soft and sweet. Yum

  • MmeFleiss on August 26, 2019

    Chocolate chip cookies are one of two types that my 5-yr-old will willingly eat so we have tried a ton of different recipes the past few years. This is going to be the gold standard from now on; soft with a great flavor from the brown sugar.

  • averythingcooks on February 03, 2019

    I was looking for something easy to halve and wanted to try something new other than my "go to" Silver Palate stand by (otherwise why have all the books??) So many Dorie choices but this one WAS easy to halve . They are as expected ......crispy edges, chewy centers and a nice "caramalizey" taste. I added the finely chopped pecans which I don't normally do . They are GOOD.

  • stockholm28 on December 06, 2018

    These were good. They were chewy and taste like you expect a chocolate chip cookie to taste. I used pecans. I got 48 cookies out of the recipe. For the last tray, I added some coconut to the dough per her variation.

  • amandabeck on February 13, 2018

    Mine ended up pretty thin, but with a nice chew and you can taste the brown sugar in them. Very buttery. I would up the amount of walnuts just because I would have liked more nuts.

  • rionafaith on December 17, 2016

    p. 68 -- Best choc. chip cookie recipe I've tried so far. Chewy and almost caramel-y, with crisp edges. I omit the nuts as I dislike them in cookies.

  • ithyt on November 18, 2015

    Link didn't work for me.

  • robinorig on February 13, 2015

    http://www.solidteknics.com/fonte-cast-iron-recipes/cast-iron-cookie-monster Want tol try this skillet version!

  • Melanie on May 18, 2014

    Fairly thin but still got a nice and chewy result. I toasted the walnuts before mixing them in which improved the flavour. I used about 3/4 as much chocolate as listed (chopped block of dark chocolate) but there was still enough to go around. I baked some and froze the rest of the batch.

  • Cheri on September 28, 2013

    Yup, these are pretty good. Made 1/2 recipe, which worked out fine. These are fairly thin, but were perfectly done at 12 min. Just baked off a few, and froze the remaining dough for another craving...

  • twoyolks on August 19, 2012

    These were decidely okay chocolate chip cookies. They end up very thin.

  • Fiona on September 01, 2011

    This has become the family favorite - and when I don't make them one of the teenage boys do. Though they love the dough so much we don't get so many cooked. If the dough is put in the fridge before cooked it doesn't spread so much - but either way they are delicious. Don't overcook or you end up with a much crispier cookie - we prefer them a bit soft and chewy.

  • moreace01 on May 09, 2011

    This is my go-to chocolate chip cookie recipe.

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